Afghanistan potatoes (borani kachalu) is a simple but delicious side dish served with garlic yoghurt. To make Afghan potatoes, you will need:
- 2 medium potatoes (peeled and sliced 3-4mm thick)
- 4 tbsp oil
- 2 tbsp tomato puree
- 1 onion (finely chopped)
- 200ml water
- 2 tbsp chopped coriander
- 1 tsp salt
- 1/2 tsp black pepper
- 1/8 tsp harissa powder (or chilli powder)
- 4 garlic cloves (peeled and pressed)
- 6 tbsp greek yoghurt
In a bowl, mix the pressed garlic and yoghurt and set aside.
Heat the oil in a large frying pan, add the onion and cook on a low heat for 7 minutes.
Stir in the tomato puree, harissa and water, season with salt and pepper, and lay the potato slices in the pan.
Cook over a low heat for 15-20 minutes (until the potatoes are soft), turning the potatoes half way.
Sprinkle with coriander and stir.
To serve, put half of the garlic yoghurt on a plate, place the cooked potatoes on top and drizzle the remaining yoghurt over the top.